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Veal with vegetables

Veal with vegetables


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a fast food only good for dinner.

  • - 400 gr. veal meat
  • - 4-5 peppers (red, yellow and green)
  • - 2 onions
  • -salt, vegeta, pepper

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Veal with vegetables:

Cut the meat into strips and fry it on all sides. We also cut onions and peppers. After the meat has hardened, add the onion, let it fry a little, then add the peppers. put the spices and a little water, letting it boil for a few minutes. Good appetite!!!



Method of preparation

The veal is washed very well until the water remains clean, and it is boiled in cold water together with the onion, a carrot and some of the spices. It is boiled until the meat falls to the bone. It can also be boiled in a pressure cooker. After the meat has boiled, remove it from the pot and cut the pieces, and in the remaining juice add the rest of the spices, a glass of white wine and boil the whole new potatoes, if they are smaller and the vegetables. After they are cooked, place them. In a bowl, plate the meat cut into pieces with the boiled vegetables and of course the juice in which they boiled. Sprinkle green finely chopped parsley on top and can be served with lemon, mayonnaise, remoulad sauce.

It is a light and healthy food.

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic


Beef broth with vegetables

Beef broth with vegetables, simple, classic, old recipe, as it has been done for hundreds of years: seasonal meat and vegetables. What meat is better, what spices are used, how much meat is cooked so that it is not sticky?

The best meat for brushing is the one at the bottom-pulp, which is called & bdquoquickie& rdquo. It has meat with gelatinous strips of tendons, extremely tasty after boiling. It is good to buy red meat as light as possible, not to be intense red or even black-purple. The lighter the color, the younger the animal was and the tenderer the meat will be.


For the gasket

For serving

Method of preparation

For the marinade

  • Mix Knorr Beef Concentrate with oil, apply evenly on the veal ribs and marinate for 3 hours.
  • Prepare a basic soup from Knorr Professional Beef Broth, vacuum the marinated ribs together with the soup and cook sous-vide at 65 ° C for 4 hours.

For the ribs

  • Remove the ribs from the sous-vide, glaze with Hellmann’s Sos Barbeque and put in the preheated oven at 210 ° C for 10 minutes until they catch the crust.

For the gasket

  • Prepare golden potatoes or grilled vegetables, seasoned with Knorr Primerba Herbs of Provence.
  • Cut the potatoes into quarters and fry them in hot oil at 130 ° C for 5 minutes, then raise the temperature to 180 ° C and finish frying when the potatoes become crispy.
  • Wash and cut the vegetables into pieces, bake them on the hot grill.
  • Mix Knorr Primerba Herbs of Provence with olive oil and before serving, season the potatoes and vegetables.

For serving

  • Apply with a brush on the plate Hellmann's Sos Barbeque, place the flavored vegetables and veal ribs, sprinkle with finely chopped parsley on top.

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Beef - 191 recipes

Beef recipes. Our selection of delicious beef dishes.

Beef is also commercially available under the name of beef. Under this name it is understood that beef can also be found. It is good for the chef to know what the differences are between one and the other.

Beef, for example, is bright red and tangy to the touch. The ox is a little harder, more consistent to the touch, because the animal has been put to work and its muscles have developed more.

Beef and beef have fat and marrow of white-yellow color, marbled, with large cells. They have a pleasant and strong taste and smell. Bull meat, for example, is very difficult to find in stores. It is good to know that it has a dark red color, with blue reflections, it is strong, with thick fiber, white fat and masculine scent. It is used in the sausage industry as a good binder.

Also included in the beef category is veal. If the animal was fed only milk, then the meat that comes from it will have a pale, whitish color and a raw appearance. Veal fed with grass has a changed color. It's pink, but still raw. In general, it is soft to the touch, with a clean, white-yellow fat, with a raw smell and a slight smell of milk, with a pink bone marrow. Calves up to one year old are also called calves. Beef has a suitable consistency. It is light red, with a white fat, slightly yellowish, marbled. It has a smell and taste specific to the young animal.


Video: À la carte: Veal with Vegetables. Euromaxx (May 2022).